This Southern-inspired lasagna brings together the smoky heat of hot links and savory ground beef in a rich tomato sauce, layered with creamy ricotta and gooey mozzarella. It's a hearty, comforting dish that's perfect for feeding a crowd or a cozy family dinner. The recipe is straightforward and uses everyday ingredients, but the hot links add a spicy kick that sets it apart from traditional lasagna.
Prep20 minutesCook45 minutesTotal1 hour 5 minutes
ServingsAdjust ingredients automatically
Ingredients
- 1 lb ground beef, 80/20
- 1 lb hot links, sliced into rounds
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes, from one 28-oz can
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes, adjust to taste
- 15 oz ricotta cheese, whole-milk
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 9 noodles lasagna noodles, cooked according to package
- salt, to taste
- black pepper, to taste
Directions
- Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet over medium-high heat, add olive oil. Add ground beef and hot link slices. Cook until beef is browned and sausage is heated through, breaking up beef with a spoon. Drain excess fat if needed.
- Add chopped onion and minced garlic to the skillet. Cook until softened, about 3 minutes.
- Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat and let simmer for 10 minutes.
- In a medium bowl, mix ricotta cheese, egg, and grated Parmesan until well combined.
- To assemble: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles over the sauce. Top with half of the remaining meat sauce, then half of the ricotta mixture, and 1 cup of shredded mozzarella. Repeat layers: 3 noodles, remaining meat sauce, remaining ricotta, and 1 cup mozzarella. Finish with the last 3 noodles and sprinkle the remaining 1 cup mozzarella on top.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, until the cheese is bubbly and golden. Let rest for 10 minutes before slicing and serving.
Asha’s Kitchen Tips
- To save time, use oven-ready lasagna noodles and add about 1/2 cup extra crushed tomatoes to keep the layers moist.
- If you prefer a milder dish, substitute mild Italian sausage for the hot links.
- Let the lasagna rest for at least 10 minutes after baking to help the layers set and make slicing cleaner.
- For extra Southern flavor, stir 1 teaspoon of Cajun seasoning into the meat sauce along with the tomatoes.
- This lasagna can be assembled a day ahead and refrigerated; add 10 minutes to the covered baking time.
Serving Suggestions
Serve with a side of collard greens, cornbread, or a simple green salad.